How to Make Paleo Chinese Sponge Cake in ramekins. This recipe tastes closer to what Asian bakeries call “paper wrapped sponge cake” aka 纸包蛋糕. This cake is gluten free, nut free, paleo/primal and made from plantains!
If you never had Chinese style sponge cake before, they are similar to Japanese Cotton Cake. Tend to be eggy in flavor, fluffy and cotton like. Though the paper wrapped kind tends to have muffin top like surface with a spongey center. (不含麸质纸包蛋糕)
Yes, now you can have sponge cake on a Paleo diet!
2 egg whites
30g fine coconut sugar
2 egg yolks
1 medium plantain
1/4 teaspoon baking powder
1/4 teaspoon baking soda
28g (two tablespoons) melted butter
Blend butter, plantains, yolks, coconut sugar, baking powder and baking soda together in a bullet blender.
Whip egg whites till soft peak. You must beat the egg whites using a wire whisk or using a electric beater. Blenders don’t work! Add some cream of tartar as stabilizer if desired. Whip egg whites some more until you can turn the whisk upside down and the egg whites don’t fall.
Gently fold blended batter into the egg whites until uniformly mixed.
Pour into ramekins or bakeware. Wipe off edges clean.
Bake in oven at 350 degrees for 20 minutes, or until center is no longer wet when poked with a tooth pick.
Note: I used a airfryer. Because air fryers can blow away batter, I had to cover the ramekins with foil. If you use the oven, you can watch the eggs rise a bit like a soufflé… almost… a air fryer is not ideal as there is no room for the batter to rise so be sure to under fill your ramekins if using air fryer method but as you can see it still works. (Follow manufacture’s directions for air fryer baking instructions. I baked at 320)
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